Sweet Laurel Bakery Cinnamon Rolls




  • 2 teaspoons active dry yeast
  • 1 tablespoon maple syrup to activate the yeast
  • 3/4 cup warm water
  • 5 1/2 cups of almond flour
  • 1 cup arrowroot powder
  • 2 teaspoons Himalayan salt
  • 1/2 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 3 large eggs

to wash the eggs

to fill

  • 1 cup date paste
  • 1/3 cup maple syrup
  • 1 tablespoon of cinnamon
  • 1 tablespoon of vanilla


  1. In a small bowl, mix the yeast with 1 tablespoon of the maple syrup and warm water to activate the yeast. Leave in a warm place until yeast mixture forms and bubbles form, about 5-10 minutes.
  2. Combine the flour, arrowroot powder, and salt in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a rubber spatula on hand.
  3. In a separate bowl, whisk together the coconut oil, maple syrup, eggs, and yeast mixture.
  4. Using the mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase speed to medium to fully incorporate the egg mixture into the flour mixture. Continue mixing the dough for another 5 minutes on medium speed. The dough should be smooth, soft, and slightly sticky/wet.
  5. Cover the bowl tightly with plastic wrap and place it in a warm place (we put it in our oven when it’s off). Let the dough rise until it has risen significantly by 50%, 1 to 2 hours.
  6. Unscrew the bowl and pierce the dough with a greased hand, covering again with plastic wrap. Place it in the refrigerator for at least two hours or until completely cooled. This is a great place to hit the pause button if you want to save those lists to make in advance. Refrigerate up to 2 days at this point (any longer and the yeast may leach out), or freeze for up to 2 weeks.
  7. Take the dough out of the refrigerator. Roll out a large piece of parchment paper and brush it well with coconut oil. Press the dough onto the parchment paper, cover with another piece of parchment paper, and roll until it is about 1/3 inch thick. Remove the top parchment paper and spoon out the date filling, and gently smooth it out evenly, leaving the 1/4-inch outside clean. Don’t press too hard, as the dough will be too soft.
  8. To prepare the filling, combine the ingredients in a food processor and blend until smooth and fluffy enough to spread. If you need it thinner, just add a little more maple syrup, and pulse again.
  9. Next, create a roll. Lift the long edge of the parchment, and fold it gently over the dough, covering the first inch of the date filling. Then, using the parchment to help you, keep rolling the dough onto itself until you create a parchment-covered log. Place the log in the refrigerator for about an hour to set and make it easier to chop.
  10. Grease a frying pan. Take out the log and unscrew it gently. The dough will need to stick to the parchment, so use a butter knife to separate it from the parchment. Using an oiled knife, cut the logs into 1/2-inch thick slices, so you get between 15 and 17 rolls. Put the rolls in the pan, filling them. Let the rolls rest while you preheat the oven to 350°F.
  11. Bake the rolls in a preheated oven for 20-30 minutes, until golden brown and the rolls are firm when pressed. If you do the toothpick test, make sure to poke the toothpick into the part of the roll only, not the date filling. The toothpick can come out sticky due to the filling, so you won’t get an accurate read of the rolls’ doneness.
  12. Remove from the oven and cover with coconut cream cheese glaze (page 000). Her feet are warm. If preparing for later, do not polish, cover and keep refrigerated for up to 3 days, reheating rolls just before serving.

Note: This is one of our longer recipes because the time is waiting for the dough to rise, but fear not! You can hit the pause button and make these delicious rolls ahead of time, and putting them together is super simple. Filling and glaze can also be prepared in advance.

Note: If you’ve made rising dough before, you’ll expect to see double and triple the volume of dough as it turns out – not like that here! Expect to see things swell up a bit, about 50% at a time, not too much. This is due to the heaviness of the almond flour and the low level of maple syrup that the yeast uses to convert to carbon dioxide.

Note: Yeast is a live bacteria, so heat can kill it. Make sure that any ingredients you mix with are below 120 degrees Fahrenheit, and that when you have a dough, it’s in a warm, but not hot place, for the same reason.

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